- Mooncake skin (210g all-purpose flour and 26g milk powder)
- 70g peanut oil
- 150g inverted syrup
- 26g milk powder
- Rose filling (about 360g rose sauce and 150g glutinous rice flour)
- To make the rose filling, heat glutinous rice flour in a non-stick pan on low heat and stir constantly until it turns slightly yellow (about 10 minutes). Then add the rose sauce and stir until it forms a ball. Cover and let cool.
- In a separate bowl, mix all-purpose flour and milk powder.
- In another bowl, combine peanut oil, liquor, and inverted syrup. Mix well with a hand mixer.
- Slowly sift the flour mixture into the syrup bowl and use a rubber spatula to mix into a dough. Knead until smooth, cover, and let rest for 1 hour.
- Divide the dough into 24 pieces of 20g each. Roll the rose filling into 30g balls (24 total).
- Place a piece of dough in the palm of your hand and press it into a round shape. Place a rose filling ball in the center and pinch the edges to seal. Repeat for the remaining dough and fillings.
- Roll the dough balls in cooked glutinous rice flour to coat and press into mooncake molds.
- Place the molds on a baking pan and brush with egg wash. Bake at 200 degrees for 5 minutes, then at 180 degrees for 20 minutes. Cover with tin foil for the last 10 minutes to prevent excessive browning.
- Let cool on a rack before serving. Best enjoyed the next day after returning to oil.
Baking time and temperature may vary depending on your oven.
Use a soft brush when brushing the egg liquid and be sure to shake off any excess before applying to the mooncakes to ensure an even coverage.